Peruvian Style Rib Eye on the Big Green Egg

We wanted to make something different for our Friday Night Date Night this week and drew our inspiration from Lomo Saltado which is a traditional Peruvian Steak Stir Fry. When we say inspiration, we mean “loosely interpreted” as this dish was not a stir fry at all. We combined various techniques and influences to come up with this dish that we are sure you will enjoy as much as we did. Please grab a nice glass of Malbec and enjoy our recipe for Peruvian Style Rib Eye on the Big Green Egg.

Peruvian Style Rib Eye with Chimichurri Sauce

Peruvian Style Rib Eye on the Big Green Egg

We picked up a nice Rib Eye to grill tonight but wanted to compliment this with a bright flavor profile. Shopping for produce in early Spring is great fun and allows us to choose from a bountiful selection of fresh vegetables.

We decided to make our version of Chimichurri Sauce that features lime juice in place of red wine vinegar and cilantro in place of Italian parsley.

For the Chimichurri Sauce

After mixing all the ingredients using a hand mixture the Chimichurri Sauce looks like this…

Chimichurri Sauce all done

We picked out a well marbled, grass fed, Rib Eye steak to grill for this dish. Letting the meat come up to room temperature before hitting the grill is one key to a successful steak!

Well marbled Rib Eye

Using frozen French Fries, we wanted to get them nice and crisp first before sautéing the rest of the vegetables for the Saltado mixture.

Brown the French Fries

After crisping up the potatoes we added the oil, garlic, red onions, yellow peppers, and Serrano peppers to the pan. We cooked this mixture over medium heat until caramelized and slightly browned. Along the way we added some cumin, chili pepper, a touch of water, and some red wine vinegar so the flavors would reduce and make the perfect compliment to the grilled Rib Eye to come.

Once this mixture was finished we added back the crisp potatoes and kept warm until the meat was ready.

Sauté the peppers, onion, and garlic

For this Rib Eye I went for the fastest cooking method using the BGE and that is searing directly over high heat for 2 minutes per side. I got the BGE up to 650° for this cook!

Fire up the BGE

I cooked the Rib Eye 1 minute then turned 45° and cooked another minute per side to get the perfect grill marks. Once each side of the Rib Eye was cooked for 2 minutes, I turned the steak one more time and capped the Egg (closed all the vents starving the egg of oxygen), letting the Rib Eye sit in there for another 5 minutes, until the meat measures 130° – 135° for medium rare.

Searing the Rib Eye

Pull the Rib Eye off the BGE and let rest for at least 10 minutes before slicing.

Slice the Rib Eye

Now take the Saltado mixture you kept warm and place a small serving on your plate. Lay the slices of the Rib Eye on top of that and then drizzle with the Chimichurri Sauce. Poor a glass of Malbec and enjoy!